Strawberry Yogurt Roulade Recipes

STRAWBERRY MERINGUE ROULADE

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Grease a 33cm x 23cm/13in x 10in Swiss roll tin and line with baking paper.
• Whisk the egg whites in a clean, large bowl with an electric mixer on high-speed until very stiff.
• Gradually add the sugar, 1 teaspoon at a time and, keeping the mixer on a high-speed, whisk well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.
• Spread the meringue mixture into the lined tin and sprinkle with the almonds. Put the tin in the oven and bake for about 8 minutes until golden.
• Lower the temperature to 160C/140C Fan/Gas 3 and bake for a further 15 minutes, until crisp and firm to the touch.
• Remove the meringue from the oven and turn almond-side down onto a sheet of baking paper.
• Remove the paper from the base of the cooked meringue and allow to cool for 10 minutes.
• Lightly whip the cream and mix with the yoghurt. Spread evenly over the meringue.
• Cut the strawberries into quarters and sprinkle over the cream mixture.
• Roll up the meringue firmly, using the paper to help you, from the long end of the roulade. It is essential you keep the roll very tight. Wrap in baking paper and chill before serving.
• When you are ready to serve, dust with icing sugar and cut into slices.

STRAWBERRY CREAM ROULADE

Steps:

• Pour milk into a pan. Split vanilla pod lengthways and scrape out seeds, adding both to the pan. Slowly bring to the boil. Reduce heat and simmer for 2 mins.
• Meanwhile, put egg yolks, sugar and flour into a bowl. Using an electric beater, whisk until pale and fluffy. Whisk in a third of the hot milk, then add remainder. Add mixture to the pan and bring to the boil, stirring, until the custard is thickened. Reduce heat and simmer for 2 mins, stirring constantly. Fish out vanilla pod, beat in the butter and pour into a bowl. Cover surface with cling film, leave to cool, then chill. Can be made 1 day ahead.
• Heat oven to 160C/140C fan/gas 3. Line the base and sides of a 23 x 33cm Swiss roll tin with baking parchment. Blend cornflour, vinegar and vanilla extract to a smooth paste. Tip egg whites into a clean bowl. Mix together sugars in a separate bowl. Whisk egg whites until stiff, then gradually whisk in the sugar, alternating with a little paste until the mixture is thick and glossy. Spoon into the prepared tin and smooth the top. Bake for 20 mins until crisp on top. Meanwhile, whisk the cream and fold into the custard.
• Remove the meringue from the oven and turn out onto a sheet of baking parchment, peel off the lining paper and leave to cool for a few mins.
• Spread the custard evenly over the meringue to within 5cm of the short ends and to the edge of the long ends. Scatter with the sliced strawberries. Using the parchment to help you, roll up the meringue from one short end. Transfer to a flat plate and dust with icing sugar

STRAWBERRY ROULADE

Steps:

• 1 To make the filling, rinse the strawberries. Select 4 or 5 of the best berries to use for decoration and refrigerate them. Hull and slice the remaining berries. Combine the sliced berries with the sugar, kirsch, and lemon juice in a bowl and refrigerate for 1 hour.
• 2 Drain the berries, reserving the juice. In a medium bowl, whip the cream with the vanilla. Fold in the berries.
• 3 To assemble, remove the paper from the bottom of the gênoise and place the layer right side up on a clean piece of paper. Moisten the layer with the reserved strawberry juices. Spread with the filling and roll it up, wrapping it tightly in the paper. Place the roll in the freezer on a baking sheet while you prepare the meringue.
• 4 Preheat the oven to 400°F.
• 5 Whisk the egg whites and sugar in the bowl of an eclectic mixer, place over a pan of simmering water, and whisk until the egg whites are hot and the sugar is dissolved. Attach to the mixer and beat with the whip attachment on medium speed until cooled.
• 6 Place the cake roll on a baking sheet and cover with meringue, reserving a little meringue for decoration. Pipe several rosettes of meringue along the top. Dust the meringue with confectioners' sugar.
• 7 Place the cake on the center rack in the oven to color the meringue, about 1 to 2 minutes; turn the pan several times so the meringue colors evenly. Cool, then chill the roll.
• 8 Trim the ends of the cake on a diagonal. Slide the roulade onto a platter and decorate with the reserved strawberries.

STRAWBERRY-YOGURT ROULADE

Steps:

• Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly-roll pan; line it with a sheet of waxed paper cut to fit the width but extending a few inches at either end. Butter the paper.
• Sift together the flour, baking powder and salt. Set aside.
• Beat eggs at high speed until very thick and light, almost like softly whipped cream. Gradually beat in granulated sugar, then fold in flour mixture. Spread the batter in the pan and bake for about 20 minutes until puffed and golden brown. Quickly run a knife around the edges of the pan.
• Heavily dust a clean dish towel (but not terrycloth) or a sheet of waxed paper with sifted confectioners' sugar and invert cake, pan and all, on surface. Lift off pan, peel off waxed paper and gently roll cake up from narrow side in towel or paper. Allow to cool completely.
• Rinse and hull the berries. Slice them and fold in the brown sugar. Drain the yogurt of any excess liquid and gently fold it into the berries.
• Carefully unroll the cake and spoon the berry mixture over the surface. Slowly re-roll the cake as tightly as possible without causing the berry mixture to ooze out. Gently wrap it in foil, enclosing it completely and refrigerate it for at least an hour.
• To serve, transfer it to a serving dish and, using a serrated knife, cut slices from open ends at an angle.